Summer Salad

Nothing is better than a vegetable salad for a picnic at the beach. Party or on a mountainside. Need a little boost to your salad vegetables? These recipes may help you!

How to Make the Summer Salad

Ingredients:

2 medium beets

2 medium tomatoes

2 medium potatoes

2 medium carrots

6 slices of lettuce

1 egg

200g of rice

100g of tuna

50g of parsley

Teaspoon of cumin

Teaspoon of black pepper

Teaspoon of salt

A few drops of olives oil.

How to make the summer salad:

First; boil the cut beets, cut carrots, and the egg. Then cut the tomatoes as you see in the picture, add a touch of parsley, a pinch of cumin and a pinch of salt.

Boil the potatoes then add a touch of parsley, a pinch of cumin and a pinch of salt.

Boil the rice then add the fresh tuna a touch of parsley, a pinch of cumin, and a pinch of salt and mix all well.

In the serving dish put the slices of lettuces. 

Add the mixture of rice in the centre of the serving dish as you see in the photo.

Then add the vegetables in the sides of the serving dish as you see in the photo.

Then add a touch of parsley, a pinch of black pepper and a few drop of olive oil.

Summer Salads - Delicious Family Favorite Salads & Dressings:

Summertime warm weather brings out the need for easy meals. It’s a great time for salads, while everything is at the peak of freshness! 

Here are some of my favorite salads that have been passed down and collected though out the years. I’ve listed 20 recipes including both simple and heartier types so you can use as a side dish or as a full meal.

The key to enjoying fresh summer salads is to remember to plan out your meals so that you always have just the right ingredients on hand.

Moroccan Tagine with Beef (meat) and Vegetables

Moroccan beef Tagine (Arabic name is  طاجين اللحم) one among the most important meals, known and consumed by the Moroccans and North Africans.

Tagine can be made with; chicken and vegetables, beef and vegetables, or fish with vegetables

Moroccan Tagine with Beef and Vegetables:

Ingredients

500g Beef or lamb

2 small potatoes

3 pieces of carrots

1 onion

100g of parsley

4 cloves of garlic

1 teaspoon of ginger 

1 teaspoon of black pepper (If you like it spicy you can add a pinch of red pepper)

1 teaspoon of cumin

1 teaspoon of cinnamon

1 teaspoon of salt

1 teaspoon of olive oil

How to Make Moroccan Tagine with Beef and Vegetables:

In the tagine; put the meat (beef or lamb) with the spices, parsley and olive oil on medium heat on the stove.

After 5 minutes; add the chopped onions.

Add the carrots fingers.

Add potatoes fingers.

 Add a touch of parsley.

 Then add slices of tomato.
Cooking time is 120 minutes.

A tagine (Arabic: طاجين‎ tajin from the Persian: تابه‎)^[1] is a historically Berber^[2] dish from North Africa that is named after the special earthenware pot in which it is cooked. 

A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are also used and made in Morocco.

(From Wikipedia)

Easy Tagine:

Few meals are more satisfying and flavoursome than the rich and fragrant
Moroccan stew known as a tagine. This fabulous collection, with recipes by
Ghillie Basan, features aromatic tagines, salads, side dishes and sweet
things so you’ll be sure to find best-loved classics from the Moroccan kitchen.
Traditional Lamb Tagines provides winning combinations of sumptuous
flavours such as Lamb Tagine with Prunes, Apricots and Honey. Beef, Kefta
and Sausage Tagines includes delicious options such as Chorizo Tagine with
Lentils and Fenugreek. Chicken and Duck Tagines are delicious cooked with
plenty of spice. Try a Duck Tagine with Pears and Cinnamon. For a lighter
touch, there are plenty of options for tagines made with fresh vegetables
and seafood. Exciting Fish and Seafood Tagines include Tagine of Monkfish,
Potatoes, Cherry Tomatoes and Black Olives. Try Vegetable Tagines such as
Tagine of Artichokes, Potatoes and Saffron. Traditional Couscous Dishes are
perfect for any dinner party. Try a Fish and Shellfish K’dra with Couscous. Find
the perfect accompaniment with Vegetable Side Dishes such as Honey-glazed
Pumpkin with Spices. Sweet Things and Drinks will make the perfect finishing
touch to any Moroccan menu. Try Fresh Figs with Walnuts and Honey or a
refreshing Mint Tea.
• One of two new additions to our bestselling Easy series – more than
500,000 copies sold.
• More than 100 easy recipes for delicious authentic Moroccan food.

      

Moroccan Tagine with Chicken and Vegetables

Moroccan chicken Tagine (Arabic name is  طاجين الدجاج)  one among the most important meals, known and consumed by the Moroccans and North Africans.

Tagine can be made with; chicken and vegetables, beef and vegetables, or fish with vegetables

Moroccan Tagine with Chicken and Vegetables:

Ingredients

1 small chicken

2 potatoes

3 pieces of zucchini 

1 onion

100g of parsley

4 cloves of garlic

1 teaspoon of ginger 

1 teaspoon of black pepper (If you like it spicy you can add a pinch of red pepper)

1 teaspoon of cumin

1 teaspoon of cinnamon

1 teaspoon of salt

1 teaspoon of olive oil

How to Make Moroccan Tagine with Chicken and Vegetables:

In the tagine; put the small chicken with the spices and olive oil on medium heat on the stove.

After 5 minutes, add the vegetables and a cup of water with a touch of parsley.

Cooking time is 45 minutes.

A tagine (Arabic: طاجين‎ tajin from the Persian: تابه‎)^[1] is a historically Berber^[2] dish from North Africa that is named after the special earthenware pot in which it is cooked. 

A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are also used and made in Morocco.

(From Wikipedia)

Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking

Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but equally delicious recipes for Beef, Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas, and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes, Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential recipe for Plain, Buttery Couscous, as well as ideas for couscous-based dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside tagines to balance the flavors. Recipes to try include Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.

. Featuring over 50 foolproof recipes, this book is the perfect introduction to the fabulous cuisine fo Morocco.

. Beautiful location photography by Martin Brigdale and Peter Cassidy

Potato Moutabal Lebanese Recipe

Potato moutabal (Arabic name is: المتبل البطاطا اللبناني) is a family of potatoes with some parsley and olive oil dishes that are served mostly in Lebanon and Syria the dish is popularly known as Mtabal, but is served mostly in the same way.

Moutabal Lebanese Recipe

Ingredients:

2 potatoes

50g of parsley

2 gloves of garlic

50 ml of lemon juice

A pinch of salt

A few drops of olive oil or as you desire 

How to Make the Moutabal Lebanese Recipe:

Boil the potatoes with a pinch of salt, chop it with a fork then add minced garlic, lemon juice and mix them very well

Put the mixture in the serving dish as you see in the picture then add some parsley and a few drops of olive oil.

Tasty appetite.

How to Make Saudi Kabsa or Kabsa Arabia

Kabsa Arabia (Arabic name is الكبسة السعودية) one among the most important meals, known and consumed by the Saudis and Middle East people.

Saudi Kabsa or Kabsa Arabia:

Ingredients:

400g of rice

1 onion 

500 ml of tomato juice (fresh)

2 carrots minced or chopped

1 medium chicken

Teaspoon of black pepper (You can add a pinch of red pepper as you like)

Teaspoon of ginger

Teaspoon of cumin

Teaspoon of cinnamon

Teaspoon of salt

Teaspoon of oil

How to Make Saudi Kabsa or Kabsa Arabia:

Step 1:

In a bowl, put the rice, onion, minced carrots and spices with the tomato juice on the stove on medium heat.

Cooking time  is 35 minutes.

Step 2:

In an oven tray put the chicken with a pinch of spices as you like (You can add a touch of parsley and garlic depending on your taste)

Step 3:

In a serving dish put the stewed rice and the grilled chicken as you see in the picture.

Kabsa (Arabic: كبسة‎ kabsah) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish. Kabsa, though, is believed to be indigenous to Yemen. In places like Qatar, the United Arab Emirates, Bahrain, Iraq and Kuwait the dish is popularly known as machbūs (Arabic: مكبوس‎), but is served mostly in the same way.  (From Wikipedia).

Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today (Betty Crocker's Cookbook)

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• Exclusive content at BettyCrocker.com for Big Red buyers, including 80 videos, 400 additional recipes, and more to complement and enhance the cookbook
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